Pueblo Green Chili Stew
1 1/2 pounds boned lamb, cut into 1" cubes
Flour
2 tablespoons lard or oil
1/2 teaspoon freshly ground pepper
3 dried juniper berries, crushed
1 medium-sized onion, peeled and chopped
2 1/2 cups canned hominy, drained
1 1/2 tablespoons ground red chili
1/2 teaspoon salt
1 clove garlic, peeled and mashed
1 teaspoon Mexican oregano
3 green chili peppers, peeled, seeded, and chopped
1 pint water
Coat lamb lightly with flour: Brown lamb slowly on all sides in oil in a
large heavy saucepan. While meat browns, add black pepper and juniper
berries. Transfer meat to a plate. Saute onion in pan until slightly
wilted. Return meat to pan. Add remaining ingredients and simmer,
covered, for 1 1/2 hours, stirring occasionally.
Meat Dishes Native American |
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